:: دوره 26، شماره 3 - ( دوماه نامه 1401 ) ::
جلد 26 شماره 3 صفحات 369-353 برگشت به فهرست نسخه ها
اثرات شکلات / کاکائو بر سلامت بدن و بیماری دیابت: یک مقاله مروری روایتی
جواد یغموریان خوجینی ، نیلوفر افتخاری ، کامران قائدی ، رضا غیاثوند
گروه تغذیه جامعه، دانشکده تغذیه و علوم غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران ، rghiasvand@yahoo.com
چکیده:   (1554 مشاهده)
سابقه و هدف: کاکائو و شکلات تلخ دارای پلی‌فنول و چندین جزء مثبت دیگر هستند و رژ‌یم غذایی حاوی مقدار متعادلی از این مواد، دارای اثرات مفیدی برای سلامت انسان می‌باشد. در این مقاله مروری در ارتباط با خواص مثبت و سازنده کاکائو و شکلات، به‌عنوان یک ماده غذایی محبوب جهانی، بر فرآیندهای فیزیولوژیک بدن و به‌خصوص بیماری دیابت توضیحاتی ارائه شد.
مواد و روش‌ها: در این مطالعه از روش گردآوری کتابخانه‌ای، جستجو در متون مختلف و مقالات علمی معتبر استفاده گردید.
نتایج: به‌طورکلی، مصرف متعادل و با دوز مناسب کاکائو و شکلات و به‌ویژه شکلات تلخ، علاوه‌بر کاهش سرعت پیشرفت بیماری دیابت و اثرات پیش‌گیری‌کننده آن، حاوی بسیاری از اثرات مثبت دیگر همچون افزایش پتانسیل جلوگیری از ابتلا به بیماری‌های قلبی - ‌عروقی، افزایش کارایی و توانمندی قلب و کلیه، افزایش آندروفین و رساندن آن به مغز و افزایش احساس خوشایندی و انرژی بدن، بهبود گوارش و هضم غذا و درنتیجه کمک به عملکرد بهتر دستگاه گوارش، افزایش کلسترول خوب (HDL) و کاهش کلسترول بد (LDL) و خواص ضدالتهابی و ضدسرطانی می‌باشد.
نتیجه‌گیری: مصرف شکلات به‌ویژه نوع تیره آن اگر در حدّ مناسب باشد، به‌سبب داشتن اجزای مفید همانند فلاوانول می‌تواند دارای اثرات مثبتی بر بسیاری از فرآیندهای بدن و به‌ویژه کنترل قند خون باشد و از بروز بیماری دیابت جلوگیری نماید.
واژه‌های کلیدی: شکلات، کاکائو، تغذیه، فلاوانول‌ها، دیابت
متن کامل [PDF 524 kb]   (832 دریافت)    
نوع مطالعه: مروري | موضوع مقاله: عمومى
دریافت: 1400/8/24 | ویرایش نهایی: 1401/5/26 | پذیرش: 1401/4/5 | انتشار: 1401/5/8
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